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Oven Roasted Ratatouille

 

This is the perfect dish for using up a lot of different veggies, especially for those of you who have a garden.  So that everything gets done about the same time, use veggies that are about the same diameter.  My veggies were totally different sizes, so I just cut them in half or quarters.  You can use non-dairy soy cheese; just follow the special instructions below. BHL

Serves: 4-6

Ingredient:

1-2 Tbsp Flying Olive Basil, Tuscan Herb, or a Flying Olive Single Varietal of Choice, divided

1-2 cups of your favorite spaghetti or marinara sauce

1small yellow or purple onion, sliced thin

1small eggplant, sliced thin

1 medium zucchini, sliced thin

1 medium yellow squash, sliced thin

1 bell pepper: green or orange look the nicest, sliced thin

3 medium Roma tomatoes or one large tomato, sliced thin

Pinch of salt and pepper

½-1 tsp dried basil, crumbled between your fingers

½-1 tsp dried oregano, crumbled between your fingers

2-3 cups shredded mozzarella or Parmesan cheese or cheese of your choice (I use Go Veggie Soy cheese as I am allergic to dairy.  Just follow layering advice within directions)

Instructions:

Preheat the oven to 375 degrees.  Using a Flying Olive Extra Virgin Olive Oil of choice, lightly grease a deep baking dish or a rectangular casserole dish.  Spread ½-1 cup of spaghetti/marinara sauce in the bottom of your dish. Place a thinly sliced onion over this.

Layer the eggplant, zucchini, yellow squash, pepper, and tomatoes.  The order is not important, although I do like the way the tomatoes seep into the rest of the dish when they are the top layer.  Season the top of the vegetables lightly with salt, pepper, dried basil, and oregano.  Last, (unless you are using veggie cheese...see below*) add the remaining ½-1 cup of marinara to the top of the vegetables (it doesn't have to be even).  Cover the dish with foil and bake for 40-45 minutes.  At this point, check to see if the dish is bubbling throughout.  If not, return to the oven for another 10-15 minutes.  Remove the foil and add the shredded cheese and a drizzle of Flying Olive EVOO to the top.  Return the dish to the oven, uncovered, and bake for an additional 10-15 minutes, or until the cheese is melted and lightly browned.

*Veggie cheese special instructions: In my experience, veggie cheese doesn't melt very well on top of a dish.  After my top layer of veggies, I add the veggie cheese, the EVOO, then the spaghetti/marinara sauce, then the spices.  Then, cover and cook as stated above, omitting the cheese and EVOO addition above.

Submitted by Barb L.